Turkey Taco Skillet
Turkey Taco Skillet is a quick one-pan weekday supper made with ground turkey, corn, pinto beans, and salsa, then topped with tortilla chips and cheese.
Yield: 4
Materials
- 1 teaspoon olive oil
- 1 yellow onion finely chopped
- 1 jalapeno seeds removed and diced
- 1 lb 93% ground turkey
- Salt and pepper
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ΒΌ tsp cayenne
- 3/4 cup canned pinto beans drained
- 3/4 cup corn kernels
- 12 oz jarred salsa about 1 jar
- 32 tortilla chips about 4 oz
- 1 cup shredded reduce fat Mexican cheese blend
- 2 tablespoons chopped cilantro for topping
- Quick pickled onions for topping
- 1/4 cup chopped tomatoes for topping
- Lime wedges
- guacamole sour cream, avocado, optional for topping
Instructions
- Warm the olive oil in a large pan over medium heat. When the oil is hot, add the onion and jalapeo and cook for 2 to 3 minutes.
- Season the ground turkey with salt and pepper. Cook the turkey until browned, breaking it up into tiny pieces as it cooks.
- Combine the chili powder, smoked paprika, cumin, cayenne pepper, pinto beans, corn, and salsa in a mixing bowl. Combine thoroughly. Cook the mixture for 3 minutes.
- Crumble the chips on top of the turkey, then sprinkle the cheese on top of the chips.
- Cover the turkey skillet with a lid and heat for 1 to 2 minutes, or until the cheese melts, or broil for 2 to 3 minutes.
- Remove the turkey skillet from the heat and top with chopped cilantro, pickled red onions, chopped tomatoes, and optional toppings such as avocado, guacamole, or sour cream, if preferred, and serve with lime wedges.